How to Cook Korean Ramyun in a Traditional Ramen Pot

The gold pot you have seen in K-dramas

That bright gold pot Koreans cook instant noodles in has a name: yangeun saembi. It is made from thin anodised aluminium, which heats up fast and evenly, so your ramyun comes to a boil in a hurry and cooks in minutes. It is light, it looks great on the table, and you cook and serve straight from the same pot.

How to cook ramyun in it

1. Add about 550ml of water and bring it to a boil over medium heat. The thin metal gets there fast, so keep an eye on it.
2. Add the noodles, soup base, and dried flakes. Break the noodles in half if you like a shorter bite.
3. Cook for three to four minutes, lifting and stirring the noodles with chopsticks so they cook evenly and turn springy.
4. Crack in an egg near the end, add sliced spring onion or a slice of cheese, and take it off the heat.

Eat straight from the pot, with the lid flipped over as a plate for your noodles. That is how it is done.

A few tips

• Use low to medium heat. Aluminium heats quickly and does not need a high flame.
• Best on a gas stovetop. It is not made for induction.
• Do not leave the empty pot on high heat.

Caring for it

Hand wash with a soft sponge and warm water, and dry it well. Skip the dishwasher and abrasive scourers so the gold finish stays bright. It is light and built for quick cooking, so treat it gently and it will last.

Cook something in it

Start with a classic bowl of ramyun, or step it up with ddukbaegi bulgogi. Our Korean Ramen Pot comes with the pot, lid, spoon, and chopsticks, ready to cook.